Stupid-Easy Recipe for Homemade Marinara Sauce with Fresh Herbs (#1 Top-Rated)


Making your own from-scratch marinara takes a little time but is so worth-it. This classic version, which makes 6 cups, has great depth of flavor and an intriguing note of fresh fennel. Having a batch on hand means you can put dinner on the table in minutes — so feel free to double the recipe and freeze some.

Satisfy your sweet tooth with this easy-to-make recipe for Homemade Marinara Sauce with Fresh Herbs.

1. Info for Homemade Marinara Sauce with Fresh Herbs

  • Cook Time: 1 hr 50 min
  • Total Time: 1 hr 50 min
  • Servings: 12
  • Calories: 75.63 kcal

2. Ingredients for Homemade Marinara Sauce with Fresh Herbs

  • onion
  • carrots
  • fennel
  • garlic cloves
  • extra-virgin olive oil
  • salt
  • tomato paste
  • diced tomatoes
  • crushed tomatoes
  • extra-virgin olive oil
  • sugar
  • crushed red pepper flakes
  • fresh rosemary
  • fresh basil leaves

3. Directions:

  1. Cut onion and carrot into chunks. Trim tops from fennel, then cut fennel in half lengthwise, cut out dense core in a V, and cut bulb into chunks. Pulse vegetables and half the garlic cloves in a food processor until finely chopped, but don’t pulse so much that you create a puree. Chop remaining garlic by hand and set aside.
  2. Heat a large frying pan over medium-high. Add 2 tablespoons olive oil, and when it’s hot, add vegetables from food processor. Season with 1 teaspoon salt. Cook, stirring frequently, until vegetables are soft and fragrant but not browned, about 10 minutes.
  3. Add reserved chopped garlic to vegetables and cook until softened but not browned, another 2 minutes. To create deeper flavor, “toast” the tomato paste: Scoot the vegetables to one side of the pan, drop in the tomato paste, and cook it while scraping and stirring until it has browned slightly, about 5 minutes.
  4. Stir in both types of tomato and the 1/4 cup olive oil. Then stir in 1 teaspoon sugar, 1/2 teaspoon red pepper flakes, and the rosemary sprigs. Stack basil leaves, roll, cut crosswise into shreds, and add them to sauce.
  5. Adjust heat so sauce bubbles gently. Cover pan and cook sauce 45 minutes, stirring occasionally.
  6. Remove lid and continue to simmer until sauce reduces and thickens slightly, another 30 minutes, stirring frequently and scraping around sides of the pan.
  7. Taste sauce and add more salt or red pepper flakes; or if sauce still seems acidic, add a pinch of sugar. Remove rosemary sprigs and discard, but don’t worry about rosemary needles that will have fallen off. They are soft and tasty now!
  8. Serve marinara with any pasta shape, soft polenta, or meatballs; or use as a pizza topping. Store in refrigerator up to 5 days, or freeze up to 2 months.

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